• Journal of the Korean Institute of Intelligent Systems
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• v.20 no.3
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• pp.348-355
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• 2010

In spite of development in speech recognition technology, speech recognition under noisy environment is still a difficult task. To solve this problem, Researchers has been proposed different methods where they have been used visual information except audio information for visual speech recognition. However, visual information also has visual noises as well as the noises of audio information, and this visual noises cause degradation in visual speech recognition. Therefore, it is one the field of interest how to extract visual features parameter for enhancing visual speech recognition performance. In this paper, we propose a method for visual feature parameter extraction based on image-base approach for enhancing recognition performance of the HMM based visual speech recognizer. For experiments, we have constructed Audio-visual database which is consisted with 105 speackers and each speaker has uttered 62 words. We have applied histogram matching, lip folding, RASTA filtering, Liner Mask, DCT and PCA. The experimental results show that the recognition performance of our proposed method enhanced at about 21% than the baseline method.

• Journal of the Korean Society of Costume
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• v.57 no.1 s.110
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• pp.130-146
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• 2007

Thought of postmodernism accepted between variety and differentiation is characterized by variability and indeterminacy aimed at continuous change. For that reason, modern fashion has been grouping a lot of manners for creation of the various different form and structure. This paper studies the characteristics of the folding system, which expands efficiency of the spatial utility and shows various forms. Folding system expressed in modern fashion could be divided the pleats, which were made of the folding, and the dreaperies, which were made of bending. This selects the pleats as a enlarged concept of the folding system that contains between the former and the letter. Pleats did not mean two dimensional folding surfaces, but three dimensional spatial structures. For understanding of the folding system as a three dimensional spatial structure, this is utilized with the thought of the 'le pli' of G.W.Leifniz and G.Deleuze. The pleats expressed in modern fashion can subdivided into 4 sets; crinkle system, origami system, fractal pleats by folding system, and drapery system. And Formative characteristics of the pleats are analyzed with enlargement, fluidity, deconstruction, irregularity.

• Journal of Advanced Marine Engineering and Technology
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• v.40 no.7
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• pp.642-646
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• 2016

A wearable antenna made using conductive tape on paper is presented in this paper. The proposed antenna is composed of a half-wavelength conducting dipole strip and a parasitic conducting strip on the A4 copy paper. The antenna is fed at the center of the dipole strip by an SMA connector. The configuration of the proposed antenna changes according to the origami method. Therefore the radiation patterns of the antenna vary according to whether or not the paper is folded. This approach solves the problem that the reception ratio of the signal decreases because of null points in the antenna radiation pattern. The reflection coefficient and the radiation pattern of the proposed antenna at 900 MHz are evaluated using an EM simulation and measurements. It was shown that the proposed paper antenna has reconfigurable characteristics at 900 MHz when utilizing the origami method.

• Elastomers and Composites
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• v.43 no.2
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• pp.63-71
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• 2008

Up to now, most of researches and practical applications of polymeric elastomers have been focused on rubber, a type of elastomeric materials. Therefore, it has been widely accepted that rubber industry is tire industry. In this review, we would like to illuminate new emerging technologies of elastomers. Among many examples, there are actuators which can transform their mechanical shapes with respect to the surrounding environments. Paper folding (so called "origami" in Japanese) technology can be another good example. Utilizing paper folding technology, three-dimensional (3D) architectures containing multi-functions can be constructed from programmed 2D structures. Elastomer microlens can also be fabricated using lithography technologies combined with chemical reactions.

• Journal of Korean Association for Spatial Structures
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• v.11 no.1
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• pp.113-120
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• 2011

Retractable roof system is one of the special feature in stadium or complex structure. And this retractable roof system makes possible to use spacial structure all-weather. This retractable roof system is able to classified into overlapping, parallel movement and folding system. Moving load, impact load, inertial or braking loads, these dynamic loads induced by movements of retractable roof system. So it is necessary to analysis of spacial structures are subjected to these dynamic loads. Dynamic loads that are induced by the retractable roof movements can be applied to moving mass method or moving force method. But, moving force method is appropriate because the retractable roof movements is slow relatively. In this paper, new application method of moving forces induced by the retractable roof movements is proposed. And vibration analysis of spacial structures are executed by using the proposed method. This proposed equivalent moving force can be easily applied to spacial structure that is subjected to dynamic loads induced by movement of the retractable roof system.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.12
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• pp.1694-1700
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• 2002

본 연구는 염색 과정 중에 발생하는 수질오염을 줄이고 또한 홀치기 염색기법에 의해 제작된 패턴을 모티브로 하여 수작업에서 얻지 못한 다색 의 사용을 가능케 함으로써 새로운 느낌 의 홀치기 문양 표현과 3D 모델링을 통하여 텍스타일디자인이 상품화 되었을 때의 효과를 CAD를 이용하여 살펴보고자 한 것이다. 연구방법으로는 가장 일반적인 실로 묶기, 전통적인 손바느질 느낌이 나는 시침질, 현대적 느낌이 강한 깡통에 의한 묶기와 기하학적 효과가 나는 접기 등의 홀치기염색 기법으로 수작업 한 다음 CAD를 이용하였다 연구의 결과는 다음과 같다. 첫째, 홀치기염색기법에 의해 제작된 패턴을 모티브로 하여 수작업에서 얻지 못하는 다색사용가능성이 주메뉴의 색정리, 색4전개, 색 바꾸기를 사용함으로써 가능하였다 둘째, 다양한 색을 얻기 위해서 홀치기염색의 수작업에서는 상당한 시간과 노력을 필요로 하지 만 CAD를 사용함으로써 이러한 작업 이 몇 가지 메뉴의 사용으로 짧은 시간 내에 쉽게 이루어질 수 있었다. 셋째, CAD를 통한 홀치기 염색패턴의 새로운 이미지 효과를 얻기 위해 Solarize와 Intensity Direct, Effect/Emboss를 사용함으로써 다양한 질감과 새로운 이 미지 의 홀치기염색패턴을 얻을 수 있었다. 넷째, 위의 작업 과정을 통하여 수작업에서 발생 하는 수질오염을 줄일 수 있었다. 다섯째, 이상에서 얻어진 염색패턴을 3D모델링을 통하여 상품의 제작과정과 소비자에게 착용되었을 때의 효과를 미리 볼 수 있음으로 인해서 생산자의 실패율을 줄여줄 수 있을 것으로 본다 여섯째, CAD를 이용한 이러한 일련의 과정들이 텍스타일산업 분야에 충분히 기여 할 수 있을 것으로 기대 된다.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.142-149
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• 2007

This study was carried out to investigate the effects of washing time and the addition of sodium chloride(2%) on the quality characteristics of surimi made with chicken breast. The control(C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only(T1), washed 2 times followed by the addition of sodium chloride(T2), washed 3 times(T3), washed 4 times with added sodium chloride(T4), washed 6 times(T5), and washed 6 times with added sodium chloride(T6) to produce chicken breast surimi. The $L^*,\;a^*$, W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of Tl were significantly lower than those of the control(p<0.05). The $L^*$ value decreased as the washing time increased, and the $a^*$ and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p<0.05). The $L^*,\;b^*$, and shear force values were significantly lower but the $a^*$, W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p<0.05). The correlation coefficients(r>0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force(p<0.05). Overall, T4 had the highest qualities and economic value among all treatments.

• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.543-550
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• 2008

This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P<0.05), and breaking force, gel strength and folding test were significantly higher but sensory evaluation was significantly lower in T2 than the control(P<0.05). Breaking force, gel strength and jelly strength were significantly higher in T3 and T4 than the control(P<0.05). Gel characteristics and sensory scores were significantly higher but texture properties were significantly lower in T5 and T6 than the control(P<0.05). The T3 and T4 had similar textural and sensory properties in the surimi- sausage compared to the control. Therefore, the results of this study indicated that textural properties of sausage can be acceptable when chicken breast surimi replaced Alaska pollack up to 35%.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.395-404
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• 2007

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat(T1), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2)and MDCM- J. Co.(T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples(P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of T1 were lower than those of other treatments(P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments(P<0.05). On the other hand, cohesiveness was higher, and lightness and whiteness were lower in T3 than those of other treatments(P<0.05). Correlation coefficients(>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors(P<0.05). The content of crude protein, cohesiveness and gel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.49 no.3
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• pp.10-17
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• 2012

In general, image-based 3D scenes can now be found in many popular vision systems, computer games and virtual reality tours. In this paper, we propose a method for creating 3D virtual scenes based on 2D image that is completely automatic and requires only a single scene as input data. The proposed method is similar to the creation of a pop-up illustration in a children's book. In particular, to estimate geometric structure information for 3D scene from a single outdoor image, we apply the tensor voting to an image segmentation. The tensor voting is used based on the fact that homogeneous region in an image is usually close together on a smooth region and therefore the tokens corresponding to centers of these regions have high saliency values. And then, our algorithm labels regions of the input image into coarse categories: "ground", "sky", and "vertical". These labels are then used to "cut and fold" the image into a pop-up model using a set of simple assumptions. The experimental results show that our method successfully segments coarse regions in many complex natural scene images and can create a 3D pop-up model to infer the structure information based on the segmented region information.